Ingredients
Beef
- 2 lb beef chuck roast, cubed
Liquids and Seasonings
- 1 cup beef broth
- 2 chipotle peppers in adobo, chopped
- 1 tsp cumin
- 1 tsp oregano
- Juice of 1 lime
Instructions
- Sear the Beef: Turn your Instant Pot to sauté mode and add the cubed beef chuck roast. Brown the beef on all sides until it develops a deep, caramelized crust, which helps enhance the flavor of the final dish.
- Add Remaining Ingredients: Pour in the beef broth, then add the chopped chipotle peppers, cumin, oregano, and lime juice. Stir gently to combine all ingredients evenly in the pot.
- Pressure Cook: Secure the Instant Pot lid and set it to high pressure cooking for 45 minutes. This will tenderize the beef thoroughly, making it perfect for shredding.
- Shred and Reduce Sauce: Once cooking is complete, release the pressure manually or naturally. Remove the beef and shred it using two forks. Return the shredded beef to the pot and use the sauté mode to simmer and reduce the sauce for 5 minutes until slightly thickened, intensifying the flavors.
Notes
- Use any leftovers for burrito bowls or lettuce wraps for versatile meal options.
- Make sure to chop the chipotle peppers finely for even distribution of smoky flavor.
- For extra tang, add a splash of lime juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Low Carb, Gluten Free, Dairy Free
